Scientists from the U.S. Department of Agriculture’s Agricultural Research Service (USDA's ARS) and North Dakota State University (NDSU) recently found that cattle fed with hempseed cake, an industrial hemp byproduct, retain very low, food-safe levels of cannabinoids in muscle, liver, kidney, and fat tissues.
Researchers from the Washington University School of Medicine in St. Louis are developing a vaccine for human norovirus, which is the leading cause of foodborne illness worldwide.
The majority of food allergen recalls are caused by preventable labeling errors, according to a recent analysis of recall data for U.S. Food and Drug Administration (FDA) –regulated products.
A recent study has added to the growing amount of evidence regarding the global rise of antimicrobial resistance (AMR) in foodborne pathogens, finding concerning levels of microbiological contamination and multidrug resistance (MDR) to critical antibiotics among pathogens isolated from pork and poultry meat samples purchased from leading retail outlets in Kenya.
Advocacy group Consumer Reports (CR) has compiled a list of the ten most high-risk foods, based on recall and foodborne illness outbreak data collected from federal food regulatory agencies.
Researchers from Pusan National University in Busan, South Korea have developed a polydiacetylene-based sensor that offers rapid visual detection of biogenic amines released from spoiled food, indicating when products have gone bad.
Replacement per- and polyfluoroalkyl substances (PFAS) heralded as “safe” for use in food packaging may actually break down into toxic PFAS that leach into foods and the environment, suggests a study for the first time.
In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.
The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.
